1Tenderize three large chicken breasts with a fork.
2Add the juice of one lime and taco seasoning.
3Cook the seasoned chicken in an air fryer.
4In a blender, combine 200g of 2% cottage cheese, 75g of fat free Greek yogurt, 4 tablespoons of salsa, 2 tablespoons of red enchilada sauce, garlic powder, and salt.
5Blend until completely smooth.
6Once the chicken is cooked, chop it into small pieces and add it to a bowl.
7Add 4 tablespoons of pico de gallo and pour the queso sauce over the chicken.
8Top with a mixture of 50g reduced fat cheese and 50g fat free cheddar cheese.
9Mix until well combined.
10Add the filling to a low carb tortilla.
11Roll the tortilla tightly, a little wider than you would roll a typical burrito.